Heat pan: Using a cast iron or oven safe pan, get it screaming hot over high heat on the stove. Insert a high quality meat thermometer into the thickest part of the chop, avoiding the bone. Place pork chops on a rimmed baking sheet and broil 1012 min., flipping pork halfway through, until a meat thermometer reads 145F. You can skip the browning, but the flavor is not as good. Season both sides of the pork chops with salt and pepper. Toss with olive oil, garlic powder, onion powder, salt, and pepper. This can be made in a crock pot, but needs to be adjusted: use less broth (only a cup or two) transfer everything to a pot when ready to add the cabbage in order to boil it down (hence, "boiled dinner").Serve in large bowls with good bread to sop up the au jus. This makes a soupy roast, not a thickened gravy.3 Place pork chops on a rimmed baking sheet and broil 1012 min. (If it looks like too much, add half now and stir in more after first addition starts to wilt.) Bring to a boil and cook until cabbage wilts and is soft. Toss with olive oil, garlic powder, onion powder, salt, and pepper. About 15 minutes prior to serving, cut cabbage into large shreds stir into pot.This is a good dish to make on cold winter days the pork can simmer along for many hours if you'd like to hold it longer. This can take longer if pork simmers at a lower temperature. Bring to a boil lower heat, cover and keep on low boil for about 2 hours or until pork starts to fall apart. Add all other ingredients except cabbage.Deglaze pan with white wine, stirring to bring up browned bits return pork to pot.Sprinkle pork with thyme and garlic remove to plate. In large stock pot, saute pork in olive oil until browned on all sides. Move the oven rack to the second highest setting (about 6 from the broiler). Cut pork into 2 or 3 large chunks and trim extra fat.
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